Fresh Mint owner and head chef Mai Ly has a way with herbs. It only takes a sip or two of her spicy lemongrass soup to understand that vegetarian cooking can be as fragrant and lively as anything coming off a barbecue grill. Everything is made to order at Fresh Mint, but it's worth the wait for the restaurant's pan-Asian dishes, which are often brimming with the flavors of bright sesame ginger sauce and fragrant coconut curries. Fried rolls stuffed with taro root, shiitake mushrooms, tofu, and herbs are wonderful, and the veggie kabobs with nicely seasoned hunks of eggplant, tofu, peppers, and mushroom, served with peanut sauce, are a revelation. Even your most ardent carnivore companions will enjoy the Kung Pao chicken dish, which uses a soy meat replacement in place of chicken, and comes loaded with chopped veggies and herbs deliciously dressed in a garlic sauce. Desserts, which include a wonderfully dense carrot cake, are pretty great, too.